Biscoff Cream Eggs

Easy Easter eggs truffles made with that delicious Biscoff spread in the middle. These Biscoff Cream Eggs are the perfect extra homemade goodie that your family will love this year.

For the past few years I have been making these Peanut Butter eggs/rabbits at Easter for my kids to enjoy. My oldest son absolutely devours them each and every time. This year he told me he wanted his birthday cake to be made completely from this filling. I think he is on to something 🙂

We made a batch of Peanut Butter Cream eggs this weekend, but it got me thinking. There are so many people with nut allergies that can’t enjoy these delicious eggs. Now this isn’t rocket science and it’s probably been done a thousand times, so just humor me. I substituted Biscoff spread for the peanut butter!!!

Oh my word!!!! The dough itself was addicting…yes, I may have had my fair share of little pieces. But when you dip the eggs in white chocolate, it is like true magic. White chocolate and Biscoff just belong together!!!

Let’s get started making some eggs. First mix all your ingredients into a dough. Then divide that yummy dough into 12 balls. If you are anything like me, you will have trouble not eating one or two of those balls. Shape them into an egg shape and flatten slightly.

Now here is the part of the recipe that I don’t like. You have to refrigerate the dough! Boo! That means I have to exercise patience before I can dip the eggs. You could dip them early, but I really don’t recommend it. Freezing the dough just helps it keep its shape better when you start pouring hot melted chocolate over the top.

After about 30 minutes in the freezer, we are ready to dip. Melt the vanilla CandiQuik according to the package and give it a stir. I like to use a fork to drop the egg into the chocolate. Then you use a spoon to cover the tops of the eggs. Do not let them sit in the hot chocolate for very long. We don’t want runny eggs getting in the chocolate…although melty Biscoff chocolate would be kind of nice to dip apples in 🙂

Remove the eggs and place on a wax paper lined tray and go to town with some sprinkles. I used two different kinds just for some more fun. It made them look so pretty!!!

What are you waiting for? You can be enjoying Biscoff eggs in less than an hour! I’m feeling the itch to make a few more batches!

Biscoff and marshmallow cream dipped in white chocolate for a fun twist on those Easter eggs.

Ingredients

6 Tablespoons butter, softened

1/2 cup Biscoff spread

1/4 cup marshmallow cream

2 cups powdered sugar

1/2 teaspoon vanilla

8 ounces vanilla CandiQuik (1/2 a package)

1/4 cup sprinkles

Instructions

In a large mixing bowl beat the butter and Biscoff until creamy. Add the marshmallow cream and vanilla and cream again. Slowly add the powdered sugar until it is all mixed in.

Divide the dough into 12 balls. Shape and flatten each ball into an egg shape. Place onto egg on a wax paper lined tray and freeze for at least 30 minutes.

Melt the CandiQuik according to the package directions. Using a fork, place an egg one at a time into the melted chocolate. Use a spoon to cover the tops. Remove the egg using the fork again. Tap gently on the side of the bowl to remove the excess chocolate. Place on the wax paper lined tray and top with sprinkles immediately. Makes 12 Easter eggs. Store in a loosely sealed container on the counter for 5-7 days

Notes

You could also divide the dough down even smaller to make 24 biscoff truffles.

Joceyln I’d make these in a heartbeat for Easter if I wasn’t absolutely positive I’d eat all that dough before it ever got dipped or shaped into eggs. 😉 It looks sooooo good!Jess @ On Sugar Mountain recently posted..#Muffin Monday: Lemon Meringue Muffins

I don’t celebrate Easter, but I WILL be making these biscoff truffle eggs! They are so pretty and anything biscoff calls out my name ( and I am more than happy to answer the call). I think the beautiful white coating would work year round.Wendy recently posted..Flourless Chocolate Mint Cookies

MMM Get in ma belly! I have made biscoff chocolates before but not like this, I think I might become obsessed and hell yes eat the batter! What crazy person wouldn’t? LOLElizabeth @ Confessions of a Baking Queen recently posted..Butterfinger Egg & Pretzel Cookies

I just got my stash of Biscoff from the US when I went on my vacation but I’ve been so busy eating it straight out of the jar! Good thing I bought two – just might have to whip these up for myself…..ahem, I mean the kiddies! 🙂Liz recently posted..Sour Cream Coffee Cake with Maple Syrup Glaze

Awww! These are so cute. They would go perfect in a little Easter basket. We are definitely going to give these a try. Thanks for sharing!Mike @ Webakecookies.com recently posted..Soft Almond Sugar Cookies

I have a jar of cookie butter sitting in the pantry that will now be used to make these 🙂 I just hope I can control myself enough to leave some for my family to enjoy on Easter!Megan @ The Pink Flour recently posted..{Easy} Oreo Peeps

These look and sound wonderful, and I’d love to make them for my daughter who’s allergic to peanuts and tree nuts. However, the nutritional information available online for the CandiQuik coating indicates it’s made on shared equipment with peanuts, and I imagine that’s a risk a lot of allergy parents (like me) would be unwilling to take. Same for Wilton candy melts. I’d love to find a reasonably priced, truly nut allergy-safe candy coating if anyone knows of one.

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Jocelyn is the baker, photographer, and writer behind Inside BruCrew Life. She is married to her best friend, and they have three great kids. She spends her days baking sweet treats, and then trying to find ways to give the treats away without eating them all. Grab a cup of coffee and visit while she shares life from their kitchen. Read More...